In a wide sauté pan, add the bacon. Turn the heat to medium. Cook, stirring regularly, for 8-10 minutes or until the bacon fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to a bowl. Discard all but 1 tablespoon bacon fat.
Turn the heat to medium-high and add the grape tomatoes. Cook until the tomatoes begin to blister and char, about 3-5 minutes. Turn regularly.
Add the butter to the sauté pan. Once melted, diced red onion and minced garlic and stir with a wooden spoon. Cook for 1-2 minutes or until the garlic is fragrant. Add the crushed red pepper along with salt and pepper.
Pour in the chicken stock and scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and cook for 4-5 minutes to allow the broth to reduce slightly. Stir in the cooked bacon and reduce heat to low and simmer.